Thursday, March 12, 2015

Maple Snickerdoodle Cookies

Since people are requesting I SEND snickerdoddles... from the South Bay to Australia... I thought I'd just do a public service and post the recipe so y'all can make it!  You know...

"give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime" ~ English Proverb

Seriously guys, a LIFETIME of cookies.  Doesn't that sound like a much better deal?  :)  And while we're at it, we should all read If You Give a Mouse a Cookie!

This is my go-to Snickerdoodle recipe!  I realized I only have Kickerdoodles (snickerdoodles with a kick) on my blog, so I shall post these Maple Snickerdoodles!


Maple Snickerdoodles by Lovin' from the Oven

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup salted butter (or you can use unsalted and add about 1/4 tsp salt)
  • 1 cup granulated sugar
  • 3 tblsp real maple syrup
  • 1 egg
  • 3 parts sugar to 1 part cinnamon (this is the only thing I really changed.  I found that 2 parts sugar to 1 part cinnamon made them very dark and I think a lighter mix of cinnamon makes them prettier and less "burnt" looking)
Note: you will need to refrigerate the dough for at least an hour before baking!  I wanted to highlight this cause sometimes I don't read through the directions first and then find out I have to WAIT.  I also would recommend mixing everything in a plastic bowl, not metal, if you plan on refrigerating the dough in the bowl.  I usually like to put it in plastic/saran wrap into a little package before putting it in the fridge.  It seems to not dry out as much.  See below for a picture!

  1. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cream of tartar, and salt.
  2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients, stir until just mixed.
  3. Refrigerate dough for at least an hour.  I like to wrap it in plastic wrap instead of leaving it in the bowl.  See below for picture!
  4. Preheat oven to 350F.
  5. Roll dough into balls. Roll each ball in the sugar/cinnamon mixture. Arrange balls on cookie sheets, with space in between.  (I usually do 12 cookies to one cookie sheet.)
  6. Bake until tops are crackly, about 12 minutes. Remove from oven and leave cookies on sheets to cool slightly, about 2 minutes. Eat a few and then when they are all cooled, box 'em up!
Dough wrapped in plastic wrap before refrigerating for at least an hour.  Like a block of C4!  :oP

Let me know if your cookies turn out wonderful!  What are your favorite flavor of cookies?


  1. you know, i think i gave you this recipe :P glad you're baking from SCRATCH these days haha

    1. HAHA! I only use your cake mix cookies! (Which I haven't made in awhile... maybe I'll make it this weekend to use up my cake mix!) Yes - I do try to bake from scratch these days! And muffins too. :)


Related Posts Plugin for WordPress, Blogger...